Grate the squash (I use the grating blade on my food processor) and then put grated squash in a colander and let drain for about thirty minutes. Squeeze as much moisture as you can out of the squash and put in mixing bowl. Add grated onion, cheese, spices, mustard, and eggs and mix thoroughly. Add bread crumbs and mix again. Mixture will be a little wet but should still hold together when you make it into a ball. Add a few more bread crumbs if you need to.

Heat about 1/2 inch of oil in a frying pan. I form about a golf ball sized ball of the squash mixture and drop it in the oil and then I flatten it a bit. I fill the skillet, so I can cook six or seven at a time. Cook until well browned on both sides. Drain and serve.

I brought in my first harvest from the garden today: a big bunch of basil, some pineapple sage, one zucchini, one summer squash, and an armload of both red and yellow Swiss chard. After I came in, I started looking for chard recipes and fooled around until I made something I liked.

Wash and drain the chard. Pull the leaves off the stems and then dice the stems and cut the leaves seperately. Place the leaves in a saute pan, add 2 or 3 T chicken broth, cover, and cook over medium heat for about five minutes (until tender). Add the elaves and a couple more T of broth, cover, and cook for another 3 or 4 mintues (until the leaves wither). Put the chard and the broth in a food processor and puree.

In a stock pot, melt the butter and add the onion and garlic; cook over medium heat until onion is translucent. Add mushrooms and saute about five minutes. Stir in flour and curry powder and cook until bubbly. Add cream slowly and cook until thickened. Add chard puree and salt and pepper. When the seasoning tastes right to you, ladle the soup in batches into the food processor and puree until smooth.

The soup has a lovely rich green color and a great taste.

Peace,Milton

Monday, July 17, 2006

We are heading for a "heat wave" here in New England, which we define as three days over ninety degrees. My greatgrandmother, who spent her whole life on the Texas coast, would have never understood our cause for alarm. I mention her, even though I never met her, because this shortcake recipe is hers, passed down now over four generations. I've combined it with a recipe I've had for a long time -- Strawberries with Orange Sugar -- to give this old family recipe a bit of a twist. When I was a kid, we made a meal out of Strawberry Shortcake.

Shortcakes

2 c fiour4 t baking powder1/2 t salt4 T sugar

Mis dry ingredients well and and cut in1/2 c shortening3/4 c milk

Roll dough to 1/2 inch thickness and cut to desired size. Bake in a 450 degree oven for 12-15 minutes.

Combine sugar and orange zest in food processor until very finely chopped. Put strawberries in a bowl and add orange sugar and lemon juice. Toss and let stand for thirty minutes.

To assemble the shorcakes, cut the cake in half. Put a dollop of whpped cream in the center of the plate and then put the bottom of the cake on top (this holds it in place). Cover with strawberries, then whipped cream, and then the top of the shortcake. Add another layer of strawberries and whipped cream.

Enjoy.

Peace,Milton

Thursday, July 13, 2006

Hey, just because I live in New England and my tomatoes won't ripen until late August doesn't mean those of you in warmner climes shouldn't get a head start. Here's another favorite from our Mediterranean trip.

Cut the tops off the tomatoes (save them) and then scoop out the insides (save that, too). Put the tomato bodies in an oven proof dish where they fit snug enough to hold each other up.

Cover the bottom of a saute pan with olive oil and cook the onions over medium heat. When they are translucent, add the rice and cook for another two or three minutes. Add the zucchini and the garlic and, after a minute or two, the tomato pulp. Once that mixture is simmering, add the currants, pine nuts, herbs, sugar, and spices.

Fill each tomato about 2/3 full of mixture (rice will swell while cooking) and put tops on tomatoes. If you have extra filling, pack it around the tomatoes in the dish. Sprinkle with bread crumbs and drizzle with olive oil. Cook in a 250 degree oven for about an hour, until the rice is cooked and the tomatoes have wrinkled.

These can be eaten hot or at room temperature.

Peace,Milton

Monday, July 10, 2006

I'm finally getting around to posting some of my favorite dishes from our trip to Greece and Turkey. This dish, whose name translates as "the imam fainted" or "the imam cried" was my favorite. It takes a little time, but it's fun to make and it's worth it. Besides that, all the ingredients are about to come into season.

Remove the stems of the eggplants and peel them so that the outside looks striped (about 1 inch stripes). Cut small slashes into the eggplant halves and salt them. Turn them cut side down on paper towels and let them sit for about half an hour.

Cut the onions in half and then slice thinly, so you get a bunch of half moon slices. Cover the bottom of your saute pan with olive oil and cook the onions until they are translucent; add the garlic cloves and cook for another minute or two. Add the tomatoes and cook for about five minutes, until they are cooked down. Add salt, sugar, lemon juice, and other spices and set aside.

Pour one cup of water into a baking dish that will hold all the eggplants. Pat the eggplants dry (you can even squeeze them a little) and put them in the baking dish, cut side up, where they fit snugly together. Fill each half with the tomato-onion mixture. Pour 1/4 c olive oil over the top of the filled eggplants and cover. Cook in a 350 degree oven for 40-45 minutes. Remove from oven and let cool to room temperature before serving.

Thursday, July 06, 2006

One of the things I loved about living in Texas (not a terribly long list) was being able to walk into the grocery store and buy a container of Price's Pimento Cheese. Yes, I do know pimento cheese is not limited to Texas and yes, I do know homemade is better than store bought, yet I'm also happy to stand by my opening sentence.

Moving to New England meant moving away from Price's. Last week in Mississippi, I said something about pimento cheese and Ella, the cook at the church, said, "Baby, I'm makin' that for the Bible School picnic on Friday."

I ate three sandwiches and came home determined to learn how to make it myself. After much research, here is the recipe:

This is one of those recipes that goes by feel more than measurement. I used the paddle blade in my Kitchen Aid to mix it. Start with the cheese, add the pimento juice, the pimentos, the pepper, Tabasco, sugar, and then add the mayo gradually until it looks like you want it to look.